I have never made chicken wings at home before, something about it always seemed a little intimidating - until I came up with this recipe though! I knew I wanted it to have a Thai sweet chili flavor to it, but I also wanted it to be healthier than fried wings, so we baked them - and they came out just as crispy and perfect as any restaurant-style wings!

For this recipe, you will need:

1.5-2 lbs of wings - I think ours ended up being a total of ten full wings

1 cup flour

1/2 tsp garlic salt

1/2 tsp ground ginger

black pepper, to taste

cooking spray

1/3 c sweet red chili sauce

1 tbsp raw/organic honey

1 tsp sriracha

3 tbsp water

chopped green onions, for garnish

Start by rinsing and patting dry the chicken wings and removing any excess skin (or feathers, found a few of those - yikes!). Next, I prepped a baking sheet by laying a piece of aluminum foil on it and then sprayed with the cooking spray. Combine the flour, garlic salt, ground ginger and black pepper in a large bowl, or a Ziploc bag would be even easier! Put two or three wings into the mixture at a time and toss well to coat with the flour mixture. Remove from the flour and lay on the sprayed cooking sheet. Repeat with the remaining wings. When all of the wings are on the cooking sheet, add just a little more of the cooking spray. This will help the wings crispen up and give a nice crunch! You will bake the wings in a 450 over for about 30 minutes, making sure to turn them once about half way through.

While waiting for the wings to bake, whisk together the sweet red chili sauce, honey, sriracha and water in a large bowl. When the wings are done, simply add the wings into the large bowl and toss around in the glaze, making sure to evenly coat the wings. Remove the wings to a serving platter and then pour the glaze that's still in the bowl, over the top of the wings. Lastly, garnish with the chopped green onions and viola! Dinner is served!

This is better than any takeout wings (according to my husband and kids!) and definitely healthier since it's not fried! As for me, I'm not a big fan of eating the chicken skin (just typing it makes my skin crawl!), so I opted to make chicken breasts for myself and my youngest daughter, the same exact way as above, and they came out just as wonderful!

Some great sides for this meal included: steamed brown rice, steamed edamame and an Asian coleslaw (mayo & diary free!) Can't wait to try other versions with either chicken drumsticks or breast pieces with actual wing sauce!

This recipe for strawberry lemonade was so easy that the kids were able to make this on their own, with some oversight from mom! Talk about delicious and perfect for a hot summer evening!You will need:

1 lb strawberries (I use organic since strawberries are part of the dirty dozen)

Juice from three large lemons

3 cups of filtered, cold water

1/4 c agave nectar

Start by juicing the three lemons and adding the juice directly to the blender. Then rinse the strawberries. Set aside a few strawberries for garnish, but then remove the green stems from the remaining strawberries and add them to the blender. Add in the cold water and agave nectar and blend it all up!Serve the lemonade over ice and garnish with a strawberry and fun-colored straw!